CN101617715B - Method for preparing pickling acid for acidified can - Google Patents
Method for preparing pickling acid for acidified can Download PDFInfo
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- CN101617715B CN101617715B CN2008100121231A CN200810012123A CN101617715B CN 101617715 B CN101617715 B CN 101617715B CN 2008100121231 A CN2008100121231 A CN 2008100121231A CN 200810012123 A CN200810012123 A CN 200810012123A CN 101617715 B CN101617715 B CN 101617715B
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- soup juice
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- soaking
- acid
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- 238000000034 method Methods 0.000 title claims abstract description 15
- 239000002253 acid Substances 0.000 title claims abstract description 14
- 238000005554 pickling Methods 0.000 title claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 40
- 235000014347 soups Nutrition 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 6
- 235000011086 calcium lactate Nutrition 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000005070 sampling Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 32
- 238000007654 immersion Methods 0.000 claims description 13
- 238000012856 packing Methods 0.000 claims description 10
- 238000001764 infiltration Methods 0.000 claims description 6
- 239000007864 aqueous solution Substances 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 229940088594 vitamin Drugs 0.000 claims description 5
- 229930003231 vitamin Natural products 0.000 claims description 5
- 235000013343 vitamin Nutrition 0.000 claims description 5
- 239000011782 vitamin Substances 0.000 claims description 5
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 5
- 235000015165 citric acid Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 8
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 4
- 229930003268 Vitamin C Natural products 0.000 abstract description 4
- 239000001527 calcium lactate Substances 0.000 abstract description 4
- 229960002401 calcium lactate Drugs 0.000 abstract description 4
- 238000002791 soaking Methods 0.000 abstract description 4
- 235000019154 vitamin C Nutrition 0.000 abstract description 4
- 239000011718 vitamin C Substances 0.000 abstract description 4
- 244000005700 microbiome Species 0.000 abstract description 3
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- 238000001816 cooling Methods 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 238000001223 reverse osmosis Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 12
- 235000013305 food Nutrition 0.000 description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 5
- 235000007983 food acid Nutrition 0.000 description 4
- 235000012055 fruits and vegetables Nutrition 0.000 description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 2
- 235000017491 Bambusa tulda Nutrition 0.000 description 2
- 241001330002 Bambuseae Species 0.000 description 2
- 235000011430 Malus pumila Nutrition 0.000 description 2
- 235000015103 Malus silvestris Nutrition 0.000 description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 2
- 229960000583 acetic acid Drugs 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000011425 bamboo Substances 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 235000013324 preserved food Nutrition 0.000 description 2
- 239000011975 tartaric acid Substances 0.000 description 2
- 235000002906 tartaric acid Nutrition 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 229960004106 citric acid Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 150000004965 peroxy acids Chemical class 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 229960001367 tartaric acid Drugs 0.000 description 1
- 239000005418 vegetable material Substances 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention relates to a method for preparing pickling acid for an acidified can, which comprises the following steps: placing 50kg of precooking mixing wild vegetable after cooling in 50 kg of cooking liquor for soaking which is a water solution with the pH value of 2.5 and composed of 60g of citric acid, 15g of vitamin C and 100g of calcium lactate, soaking in a room temperature and under a normal pressure, discontinuously stirring by using a rake type stirrer during the soaking, sampling after 0.5h and detecting the pH value of the material being 4.21, putting 250g of the above material into a packaging bag, then adding 250g of reverse osmosis purified water, sealing and sending to next sterilization process. The method not only greatly simplifies the process steps for preparing soups for various cans, but also has no probability for making mistakes, and the pH value of the materials before package is less than or equal to 4.6 so as to effectively inhibit the propagation of microorganisms and ensure the safety of the products.
Description
Technical field
The present invention relates to a kind of processing method of tinned food, particularly the acidifying preservation method.
Background technology
At present, through precook, cooling, the fresh-keeping fruit and vegetable tin food of tinning acidifying because it has kept the quality of original fruits and vegetables basically, therefore more and more receive people's favor.In order to prolong the shelf-life of this tinned food, the commonplace practice is: when tinning, add the soup juice that contains acid additives.This soup juice is that material and soup juice are after sterilization by the solution of citric acid or other acid food additives, vitamin C and calcium lactate preparation, and both finally can reach acid-base balance, make material become pH≤4.6 and are prone to fresh-keeping acidified foods.Its weak point is: 1., process different types of product or same material at the same area, and during the product of Different Package specification, in order to reach the balance pH of same standard; Need preparing different types soup juice, have how many kinds of product and packing specification will prepare the acid soup juice of how many kinds of concentration so, not only formulation operations is loaded down with trivial details; More mainly be that soup juice is of a great variety; Outward appearance all is again that colourless transparent liquid is difficult to distinguish, and obscures easily, in case make mistakes; Entire block is all scrapped, and economic loss is heavy.This step is the CCP of canned pack processing.If 2. the pH of material itself, water quality pH, add the acid unfixed words of material rinsing time of precooking; It promptly is exactly single variety; Producing the product of coming on the same day, the fluctuation of final balance pH is also very big, causes portioned product to go bad because of balance pH surpasses 4.6 easily.3., material basically all is low acid before tinning, the sorting before tinning, temporary or overstock during microorganism be prone to breeding, cause polluting, rotten, influence end product quality.4., soup juice is generally all much lower than material pH before the tinning, after the final pH balance, soup juice is generally also low than material pH.What people at first contacted when canned food food is the soup juice of food surface, and taste meta-acid, mouthfeel are poor.
Summary of the invention the object of the present invention is to provide a kind of pH value stabilization, and product risks is little, the method for preparing pickling acid for acidified can easy and simple to handle.
The present invention mainly is with the acid soup juice pre-soaking of cooled fruit vegetable materials with fixed ratio of precooking; Make this material pH value reach the standard value below 4.6 in advance; Add the counter-infiltration pure water of ormal weight during tinning; Basically do not receive the influence of counter-infiltration pure water through sterilization back balance pH, still consistent with material pH value.
The raw material that the present invention relates to is the cooled fruits and vegetables of precooking, and it abbreviates material as, and these fruits and vegetables comprise greengrocery such as various vegetables, edible wild herbs, mushroom, bamboo shoot etc., also comprises fruits such as apple, pears, and peach etc.
The used soup juice of the present invention is the water that contains acid additives, and these acidic materials can be the acid (abbreviation food acids) that allows use in the food, like citric acid, tartaric acid, glacial acetic acid or vitamin C.It is the water of pH value as 2.0-4.6 that soup juice is used in immersion of the present invention, it be with weight ratio less than 3 ‰ food acids, or with weight ratio less than 1.5 ‰ vitamin Cs modulation.Above-mentioned immersion can be prepared separately with food acids or vitamin C with soup juice, also can food acids vitaminize C be mixed and use.Be preferably in the calcium lactate that adds in the soup juice less than 2 ‰ (weight ratios), to increase the hardness of materials such as vegetables, edible wild herbs.
The concrete practice of the present invention is:
1, pickling
A, above-mentioned material is placed soup juice, soaks and use soup juice: material=1: 0.25-1 (weight ratio),
B, under room temperature, normal pressure, soaked 0.5-3 hour.Preferably under agitation carry out, can accelerate immersion speed.
Through after the above-mentioned time, the pH that soaks with soup juice and material just can reach balance, makes pH≤4.6 of material, with bacteria growing inhibiting, guarantees product quality.
2, prediction pH value:
Get the material that soaks peracid, detect its pH value, its pH value should be in the standard pH scope.
3, tinning:
A, the pickling material that the pH value is up to specification are packed in the packing material.
B, adding specified quantity are 0-10 counter-infiltration pure water doubly.Material still keeps the pH value after the pickling.
The present invention compared with prior art has following advantage:
1, no matter tinned food has how many kinds or packing specification kind difference; The soup juice that is added in it all is pure water (omnipotent soup juice); This has not only simplified the manufacturing procedure of many kinds can preparation soup juice greatly, and the possibility of not makeing mistakes, and has reduced the risk of product effectively.
2, constant because of the pH value of material before and after the tinning, meet the requirements if before tinning, detect the pH value of material, the pH value of product just necessarily meets the requirements after the packing so, and the pH value of measurable product has reduced the risk of product so again from another point of view.
3, material pH value≤4.6 before packing, sorting before tinning, temporary or overstock during suppress the breeding of microorganism effectively, guaranteed safety of products.
4, the counter-infiltration pure water is generally all high a lot of than material pH before the tinning, and after the final pH balance, soup juice is generally also higher than material pH.What people at first contacted when canned food food is the soup juice of food surface, and taste is not sour, mouthfeel is good.
The specific embodiment
Example 1
Get 50 kilograms of cooled precooking and mix the mountain dish, place 50 kilograms of immersions with soup juice, this immersion is by 60 gram citric acids (meeting GB2760-2007) with soup juice; 15 gram vitamin Cs (meeting GB2760-2007), the pH value of 100 gram calcium lactate (meeting GB2760-2007) preparations are 2.5 the aqueous solution.Under room temperature, normal pressure, soak, stir discontinuously with mixer. therebetween.The pH value that detects material through sampling in 0.5 hour adds 250 gram counter-infiltration pure water again for 4.21. restrains above-mentioned material 250 in the packaging bag of packing into, seals.Deliver to down the road sterilization process then.
Example 2
Get 50 kilograms of cooled Asparagus of precooking, place 20 kilograms of immersions with soup juice, this immersion is that pH value by 50 gram acetic acid (meeting GB2760-2007) preparations is 3.1 the aqueous solution with soup juice.Under room temperature, normal pressure, soak, the pH value that detects material through sampling in 1 hour is 4.1.Above-mentioned material 50 is restrained in the Packaging Bottle of packing into, add 500 gram pure water again, seal.Deliver to down the road sterilization process then.
Example 3
Get 50 kilograms of cooled sliced bamboo shoots of precooking; Place 12.5 kilograms of immersions with soup juice, this immersion is to be 2.4 the aqueous solution by the pH value that 75 gram tartaric acid (meeting GB2760-2007), 3.75 gram vitamin Cs (meeting GB2760-2007) and 10 gram calcium lactates (meeting GB2760-2007) are prepared with soup juice.Under room temperature, normal pressure, soak.Stir discontinuously with mixer. therebetween.The pH value that detects material through sampling in 2 hours is 4.35.Above-mentioned material 100 is restrained in the packaging bag of packing into, add 400 gram pure water again, seal.Deliver to down the road sterilization process then.
Example 4
Get 50 kilograms of cooled poach apple pieces, place 50 kilograms of immersions with soup juice, this immersion is that the pH value of being prepared by 75 gram vitamin Cs (meeting GB2760-2007) is 4.6 aqueous solution with soup juice.Under room temperature, normal pressure, soak, stir material discontinuously with mixer. therebetween, the pH value that detects material through sampling in 3 hours is 4.6.Above-mentioned material 500 is restrained in the Packaging Bottle of packing into, promptly seal.Send into down the road sterilization process then.
Claims (1)
1. the method for a preparing pickling acid for acidified can is characterized in that: get 50 kilograms of cooled precooking and mix the mountain dish, place 50 kilograms of immersions with soup juice; It is that pH value by 60 gram citric acids, 15 gram vitamin Cs, 100 gram calcium lactates preparations is 2.5 the aqueous solution that soup juice is used in this immersion; Under room temperature, normal pressure, soak, stir discontinuously with mixer. therebetween, the pH value that detects material through sampling in 0.5 hour is 4.21; Above-mentioned material 250 is restrained in the packaging bag of packing into; Add 250 gram counter-infiltration pure water again, seal, deliver to down the road sterilization process then.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100121231A CN101617715B (en) | 2008-07-03 | 2008-07-03 | Method for preparing pickling acid for acidified can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100121231A CN101617715B (en) | 2008-07-03 | 2008-07-03 | Method for preparing pickling acid for acidified can |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101617715A CN101617715A (en) | 2010-01-06 |
| CN101617715B true CN101617715B (en) | 2012-07-18 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008100121231A Active CN101617715B (en) | 2008-07-03 | 2008-07-03 | Method for preparing pickling acid for acidified can |
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| Country | Link |
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| CN (1) | CN101617715B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976008A (en) * | 2014-04-30 | 2014-08-13 | 宁波秀可食品有限公司 | Preparation method of poached shiitake soft can |
| CN104542942A (en) * | 2014-12-22 | 2015-04-29 | 大连盖世食品有限公司 | Method for restoring, storing and solidifying natural color and luster of edible fungi product |
| CN110101073A (en) * | 2019-04-18 | 2019-08-09 | 清河县食品药品检验检测中心 | It is acidified the production method of agaricus bisporus can |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1037258A (en) * | 1988-03-05 | 1989-11-22 | 福建省建瓯县保鲜技术服务站 | Storage and fresh keeping technology for fresh bamboo shoots |
| CN1153611A (en) * | 1996-12-17 | 1997-07-09 | 任岛峰 | Prodn of canned Xianggu mushroom |
-
2008
- 2008-07-03 CN CN2008100121231A patent/CN101617715B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1037258A (en) * | 1988-03-05 | 1989-11-22 | 福建省建瓯县保鲜技术服务站 | Storage and fresh keeping technology for fresh bamboo shoots |
| CN1153611A (en) * | 1996-12-17 | 1997-07-09 | 任岛峰 | Prodn of canned Xianggu mushroom |
Non-Patent Citations (2)
| Title |
|---|
| 刘娅等.芦笋软罐头杀菌工艺的研究.《新疆工学院学报》.1999,(第4期),303-306. * |
| 杨明.糖水藕罐头的研制.《食品工业》.1996,(第2期),56. * |
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| Publication number | Publication date |
|---|---|
| CN101617715A (en) | 2010-01-06 |
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| C53 | Correction of patent of invention or patent application | ||
| CB03 | Change of inventor or designer information |
Inventor after: Cui Jianxiong Inventor after: Lu Jin Inventor after: Gai Quanhong Inventor after: Yin Wei Inventor before: Gai Quanhong Inventor before: Yin Wei |
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| COR | Change of bibliographic data |
Free format text: CORRECT: INVENTOR; FROM: GAI QUANHONG YIN WEI TO: CUI JIANXIONG LU JIN GAI QUANHONG YIN WEI |
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| C14 | Grant of patent or utility model | ||
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Address after: Dalian Lushun Liaoning province 116047 estuary smooth road No. 320 Patentee after: DALIAN GAISHI FOOD CO.,LTD. Address before: The Great Wall Street accessible road Dalian City, Liaoning province 116047 in Lushun District No. 320 Patentee before: DALIAN GAISHI FOOD Co.,Ltd. |
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Denomination of invention: Pickling method for acidifying cans Effective date of registration: 20220527 Granted publication date: 20120718 Pledgee: China Minsheng Bank Co.,Ltd. Dalian Branch Pledgor: DALIAN GAISHI FOOD CO.,LTD. Registration number: Y2022980006652 |
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Address after: No. 320, Changda Road, Lushunkou District, Dalian, Liaoning, 116000 Patentee after: Gaishi Food Co.,Ltd. Address before: 116047 No. 320, Chang Da Road, Lushunkou District, Dalian, Liaoning. Patentee before: DALIAN GAISHI FOOD CO.,LTD. |
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Granted publication date: 20120718 Pledgee: China Minsheng Bank Co.,Ltd. Dalian Branch Pledgor: DALIAN GAISHI FOOD CO.,LTD. Registration number: Y2022980006652 |